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Decadent Chocolate Coconut Tart

These are deliciously rich yet easy to make. A crisp coconut tart shell filled with smooth creamy chocolate.



  • 1.

    Preheat oven to 180C.

  • 2.

    Combine egg whites, sugar and coconut in a bowl.

  • 3.

    Press into 10 small tart pans with removable bases.

  • 4.

    Bake 8-10 minutes.

  • 5.

    Cool in tin for 1 minute then remove and cool on racks.

  • 6.

    For filling:

  • 7.

    Heat cream until almost boiling.

  • 8.

    Remove from stove and add chocolate. Stir until smooth.

  • 9.

    Pour filling into shells and refrigerate until set.


The tart bases can be made up to 2 weeks ahead and stored in an airtight container.
The tarts can be filled the day before required and refrigerated.
Serve with icecream, or sifted icing sugar or a few strawberries.

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» Top Wine Matches For This Recipe

Andrew Graham

Moscato, Sparkling Whites and Sparkling Rose are the best wines to pair with Decadent Chocolate Coconut Tart.


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